Morrocan Cooked Carrot Salad

I like to serve this salad with a few dips such as homemade hummus and labaneh . I make sure that I bake a loaf of fresh bread or when I am really busy, I just buy some baguette or pita.
This salad is fun to eat on bread or just as a dip. It really tastes best when the flavors have mingled overnight in the fridge but even a half a day works.

Morrocan Cooked Carrot Salad ( It’s spicy and full of flavor!)

5-6 carrots (washed and peeled)
5 garlic cloves (thinly sliced or chopped)
Juice from one lemon
2 tablespoons of vinegar
1/2 teaspoon of cumin
1/4 cup oil or less
Harissa, (start with one teaspoon and and add more as desired)

Harissa:
A North African blend of chili peppers (smoked or dried) mixed with garlic , cumin and other spices.
Harissa paste is the most popular form of Harissa but I like to use the spice and mix it with oil to make a paste.
The spice blend can be found at any specialty spice store such as Market Spice in Pike Place Market or World Spice which is also not too far from the market.

1. Cook Carrots in hot water until soft. Drain.
2. Cool and cut into slices.
3. Mix Harissa with olive oil.
4. Add all other ingredients and let sit in the fridge for at least 6 hours.